best plant-based recipes
10 Hearty Plant-based Recipes To Try This Winter
Not only are these dishes nutritious — they're satisfying too.
Lamb Stew with Rosemary Dumplings
Tender chunks of slow-cooked lamb get topped with steamed dumplings in this comforting meal.
Truffle-Scented Roast Chicken
Make an easy truffle butter and try this no-fail roasting method for an impossibly juicy chicken.
Hot Buttered Rum
This riff on the classic Hot Buttered Rum is brightened by the use of a compound butter that blends salted butter and bakeapple. If you can’t get your hands on bakeapple, plain butter (instead of the compound butter) will do the trick.
The Double Double
Topped with espresso, this comforting cocktail will give you a boozy jolt of java.
Inspired by pumpkin festivals in Nova Scotia, this Piña Colada is designed to sip beachside on a crisp fall day.
Jack with One Eye
Whisky, coffee and cherry liqueur mingle with mole bitters in this cocktail that’s classic with a twist.
This drink could be likened to a classic Old-Fashioned, made with maple sugar candy in place of a sugar cube.
The Best-Ever Apple Pie
This pie can be made up to 2 days in advance and stored in a cool spot lightly covered with plastic wrap.
Carrot, Celeriac & Pear Salad
Soaking the shaved carrot and celeriac in cold water turns them into wavy curls that give body to the salad.
Charred Brussels Sprouts with Spicy Lime Dressing
Adapted from Momofuku by David Chang and Peter Meehan.
Mushroom & Spinach Bread Pudding
These individual bread puddings are a great alternative to traditional stuffing.
Ginger Cranberry Chutney
This savory chutney will please those who find traditional cranberry sauce too sweet.
Apple Cider Gravy
This gravy was designed to be made in advance and refrigerated for up to 5 days or frozen up to 3 months.
Golden Butter-Basted Turkey
Letting the turkey come to room temperature before cooking is essential: it reduces the roasting time and allows the bird to cook more evenly.
Yottam Ottolenghi’s Red Onions With Walnut Salsa Recipe
A healthy side dish from Yotam Ottolenghi.